Routine inspection:
Hand sink in back preparation area provided with liquid soap and paper towels. Reminder not to obstruct it from use with boxes, supplies, crates, etc.
Retail area hand sink provided with liquid soap and paper towels. Reminder to wash hands whenever money is handled, going to the washroom, taking out the garbage, handling raw meats, cleaning equipment, and any other time when hands become soiled.
3 compartment sink setup for manual warewashing.
Clean in place used for the grinder, mixer, emulsifier, and stuffer. Disassembled components are manually warewashed in the 3 compartment sink.
Walk in cooler at 3-4 degrees C.
Screen door in place.
Staff washroom hand sink provided with liquid soap and paper towels.
Large kettle available for boiling meat products.
Drying racks clean and organized.
Smoker used for hot smoking/cooking and cold smoking.
Scale used for the weighing of emulsions. Recipes followed. pH meter with buffer solutions of 4 and 7 available for use. Limited information on pH logs. Conduct testing of final pH of fermented products of each batch.
Heavy plastic curtain used to separate the back production area and front retail area.
Retail area preparation cooler inserts and lower section at or below 4 degrees C.
Display cooler at 4 degrees C.
Beverage cooler at 3 degrees C.
Slicers maintained in a sanitary condition.
FOODSAFE requirements met at time of inspection. |